Low-Carb Paleo Almond Flour Pie Crust
Start to Finish: 1 hour 10 minutes (10 minutes active)
- 1 1/2 cups (165g) almond flour
- 1/2 cup (60g) tapioca flour or tapioca starch
- 1 tablespoon (13g) erythritol monk fruit blend, such as Lakanto (omit for savory crust)
- 1/3 teaspoon ground Himalayan salt
- 6 tablespoons (90g) Grass-Fed Ghee, cool, cut into pieces
- 1 large egg
- Coconut oil spray for greasing
- In a food processor, blend flours, salt, and sweetener until combined. Add ghee and mix until crumbly.
- Add egg and mix again until a dough forms -- avoid over-processing.
- Remove dough from food processor onto a silicone work mat or surface lined with parchment paper. Shape dough into a rectangle and wrap in plastic wrap or an equivalent alternative. Refrigerate for about 30 minutes.
- After chilling, roll out dough onto the same surface with an additional layer of parchment on top (this will help you avoid using extra flour and handle the dough more easily). Work quickly and keep dough cold, as it is quite delicate.
- Grease a 9-inch pie pan with coconut spray. Line the pan with dough (no need to prick with a fork) and chill for another 30 minutes.
- After chilling, bake in a preheated 350 degree oven for about 20 minutes, or until golden (check at 15 minutes). Time will vary depending on pie pan, crust thickness, and oven. If you have baking steel on hand, use it to make your almond flour pie crust more golden on the bottom for this step. Remove from oven when crust is flaky and golden.
- Allow to cool before using in no-bake or savory recipes, or refrigerate up to one day before using.
Nutritional Information (per serving):
- Calories: 113
- Fat: 9.8g
- Saturated Fat: 4.8g
- Cholesterol: 30mg
- Salt: 117mg
- Carbs: 9.6g
- Fiber: 3g
- Sugar: .1g
- Sugar Alcohols: 1g
- Net Carbs: 5.6g
- Protein: 1.3g
- Iron: 1mg